Description
Mini pumpkin filled with cheddar and speck. A delightful Fall recipe. Easy to pop in the oven to bake, healthy comfort food that you will love!
Ingredients
Scale
- 2 mini pumpkins
- 3 slices of Italian speck
- 1.5 cup of grated cheddar cheese
- 2 tsp of pumpkin seeds
- Salt and pepper
- Olive oil
- Arugula
Instructions
- Preheat oven to 400°F.
- Place the speck between 2 sheets of parchment paper on a baking tray.
- Hold in place by laying an empty baking tray on top.
- Bake in the in oven for 20 minutes.
- Remove from the oven and set aside.
- Decrease the heat to 350ºF.
- Prepare the mini pumpkins by removing the tops and scooping out the seeds.
- Bake in the oven for 40 minutes.
- Stuff with the grated cheese and sprinkle with black ground pepper (to taste).
- Bake in the oven 10 minutes.
- Break the speck chips into small pieces.
- Sprinkle the speck chips and pumpkin seeds over the open pumpkins.
- Serve with Arugula and our 3 ingredient French vinaigrette.
Notes
If you are having trouble finding pumpkin seeds, these organic pumpkin seeds might be nice.
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Category: Romantic Dinner
- Cuisine: Italian
